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The Grassland Oyster Noodle Line has been operating for over 17 years, having relocated four times. The moves were all prompted by the business's success; landlords, jealous of the profits, continually raised the rent. Before opening the oyster noodle line, owner Zhang Wen-liang sold betel nuts. When the betel nut business declined, he had no choice but to change careers. He spent two months learning how to make oyster noodle line, cold noodles, and sweet seafood rolls. Zhang chose these three because they are relatively simple to master—knowing the recipes and cooking techniques is all that’s needed. Easy to say, but the techniques differ, and the resulting flavors vary. After gradual study and refinement, they have become the favorite Taiwanese street food for the people of Banqiao. Each day, the oyster noodles and sweet seafood rolls each sell at least three to four hundred bowls. The business thrives because the oysters are large and fresh, shipped daily directly from Changhua Wang Gong. The owner is delighted that the career switch was the right one. Grassland Noodle Line offers two styles of noodle soup: squid noodle soup and oyster noodle soup. The cold noodle soup comes in three nostalgic flavors: spicy sesame, Thai-style, and vinegar sauce.